THE BASICS: HOMEMADE VEGAN CHEDDAR CHEESE [AND GRILLED CHEESE] | PLANTIFULLY BASED

Hi everyone! Today I am so excited to share this new recipe for a vegan cheddar cheese with you all. The recipe contains no nuts, soy, gluten or oil so it is very allergy friendly. It will last for about 2-3 days and it does thicken up enough that it can be cut into small pieces.

FULL RECIPE BLOG POST: https://plantifullybasedblog.com/homemade-vegan-cheddar/

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INGREDIENTS (please do not copy and paste these ingredients and post them elsewhere)

1/4 cup (45g) red lentils
1/2 cup nondairy milk (120ml) unsweetened and unflavored, divided
2 tablespoons (12g) tapioca flour/starch
2 tablespoons nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon to 1 teaspoon salt, to preference
1/4 teaspoon lemon juice, just a small squeeze

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